Ingredients
1 rotisserie chicken
4 quarts chicken stock
4 tablespoons olive oil
2 onions, finely diced
4 bay leaves
2 leeks, cleaned and quartered
2 carrots, peeled and quartered
1 1/3 cups aborio rice
4 large eggs
1 cup fresh lemon juice
2 tablespoons salt (or to taste)
2 teaspoons ground pepper
Preparation
Heat 4 tablespoons of olive oil in a large pot and add the onions. Cook the onions over medium heat until clear.
Pull the meat from the chicken bones. Shred and dice into bite-size pieces. Set aside.
To the onions add bay leaves, leeks, carrots and chicken stock. Simmer for 1 hour. When finished, remove the carrots, leeks and onions from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken into the broth, adding more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 3 to 4 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
